Foie Gras Poêlé

Method

1. Season the 250 g of goose liver slices evenly on both sides with 1 tsp of salt and the crushed black pepper, then allow them to rest at room temperature for 5 minutes.
2. Heat a heavy cast-iron or stainless steel pan over the highest possible heat until it is smoking hot, with no added fat, as the foie gras will render its own fat immediately upon contact.
3. Place the seasoned goose liver slices into the dry pan and sear for approximately 60 to 90 seconds on the first side without moving them, until a deep golden-brown crust forms.
4. Flip the foie gras slices once and sear the second side for a further 60 seconds, keeping the total cook time within 5 minutes to preserve the silky, just-set interior.
5. Transfer the seared foie gras immediately to warmed plates and drizzle the 50 g of balsamic reduction elegantly around and over each slice before serving.